Name: Chicken Satay Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 2 boneless, skinless chicken breasts; 1/4 cup soy sauce; 2 tablespoons honey; 1 tablespoon vegetable oil; 1 tablespoon lime juice; 1 teaspoon curry powder; 1/2 teaspoon garlic powder; 1/4 teaspoon red pepper flakes; 4 cups mixed salad greens; 1 cup cucumber, sliced; 1 cup cherry tomatoes, halved; 1/4 cup cilantro, chopped; 1/4 cup peanuts, chopped; For the peanut dressing:; 1/4 cup creamy peanut butter; 2 tablespoons soy sauce; 2 tablespoons lime juice; 1 tablespoon honey; 1 teaspoon sesame oil; 1/2 teaspoon ginger, grated; 1/4 teaspoon red pepper flakes; 2-4 tablespoons water, to thin

How To Make Chicken Satay Salad

From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.

Preparation: 20 minutes

Cooking: 15 minutes

Total: 35 minutes

Serves:

Ingredients

2 boneless, skinless chicken breasts
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon vegetable oil
1 tablespoon lime juice
1 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
4 cups mixed salad greens
1 cup cucumber, sliced
1 cup cherry tomatoes, halved
1/4 cup cilantro, chopped
1/4 cup peanuts, chopped
For the peanut dressing:
1/4 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon sesame oil
1/2 teaspoon ginger, grated
1/4 teaspoon red pepper flakes
2-4 tablespoons water, to thin

Instructions

In a bowl, combine soy sauce, honey, vegetable oil, lime juice, curry powder, garlic powder, and red pepper flakes. Whisk well.
Cut chicken breasts into thin strips and place them in a resealable bag. Pour the marinade over the chicken, seal the bag, and marinate in the refrigerator for at least 30 minutes.
Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and thread onto skewers.
Grill chicken skewers for about 6-8 minutes per side until cooked through and slightly charred. Set aside to cool.
In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, red pepper flakes, and water to thin the dressing to desired consistency.
In a large bowl, combine salad greens, cucumber, cherry tomatoes, cilantro, and peanuts. Toss with peanut dressing.
Slice the grilled chicken satay skewers into bite-sized pieces and arrange on top of the salad.
Serve the Chicken Satay Salad immediately and enjoy!